9
Before using
To achieve best baking results
Winter
Summer
1
Use water at the optimal temperature for the baking environment
2
Use fresh ingredients
3
Measure ingredients out accurately
Important notes when you use Timer mode to delay the start of the baking cycle in
higher temperature environments (25℃ or above)
Room temp.
25 〜 27℃
27 〜 30℃
30 〜 32℃
Timer
〜 10h
10 〜 16h
〜 10h
10 〜 16h
〜 10h
10 〜 16h
Leaven
1Lb.
28g
21g（³⁄₄）
21g（³⁄₄）
14g（¹⁄₂）
14g（¹⁄₂）
1.5Lb.
40g
30g（³⁄₄）
30g（³⁄₄）
20g（¹⁄₂）
20g（¹⁄₂）
Room
temp.
Water
temp.
Advice
10℃ or less
About
30℃
Place the unit in as warm a location as possible.
Around15℃
About
25℃
Around20℃
About
20℃
Around25℃
About
10℃
28 〜 31℃
About
5℃
Place the unit in as cool a location as possible. Chill ingredients such as
flour.
32℃ or above
About
5℃
Use "Menu Option (2) [Rapid]" to bake dough prepared using the
ingredients in the basic bread recipe.
D o n o t u s e a
measuring cup
to measure out
flour or rice flour!
Use a cooking scale which
c a n m e a s u r e w e i g h t s
down to the gram!
Before using
4
・The temperature of the water used can affect dough rising results.Adjust the temperature
of the water according to the room temperatures listed in the following table.
・Do not use flour, rice flour, dry yeast, or leaven
for Natural Leaven Bread that is past the
expiration date.
・ U s e a c o o k i n g s c a l e t o
measure out flour or rice
flour accurately to the proper
amounts (weights).
・ M a k e s u r e t o u s e t h e
measuring cup that came
with the unit to measure out
water and other liquids.
・ M a k e s u r e t o u s e t h e
measuring spoons that came
with the unit to measure out
sugar, salt, skimmed milk, dry
yeast, and baking powder.
・Place the unit in as cool a location as possible.
・Shorten the delay time.
・Decrease the amount of water used by 10 ml if using dry yeast.
・Use cold water (around 5℃ ) if using natural leaven.
(This is done to prevent the leaven from fermenting too much.)
・Adjust the amount of leaven used as indicated in the following table if using natural leaven.
Summary of Contents for BML-150
Page 44: ...1 220V 220V...
Page 45: ...2 5 10...
Page 47: ...4 1Lb 1 5Lb 2...
Page 48: ...5 12 15 Angel Leaven Rise 3 1 2 4 5 5 30 1 1 24 3...
Page 54: ...11 1 2 3 4 kcal 1 5Lb 8 A B P 3 1 5Lb 223kcal 280ml 400g 24g 6g 25g 9g 3 3g 3 1 1 B1...
Page 55: ...12 5 Med Dark Light 6 7 8 9 1 5Lb Med Mix Complete 1 5Lb 1 5Lb 1Lb Knead 59 1 1 2 Med 3 1 5Lb...
Page 60: ...17 1 2 3 1 2 3 4 4 5 2 1 5Lb 1 13 1Lb 1 5Lb 20 25 20 1 20 20 Knead 1 1 5Lb 1 5 1 Complete...
Page 64: ...21 21 kcal 1 5Lb 8 A B P 3 1 2 3 4 214kcal 250ml 40g 400g 24g 6g 10g 3 1 P 20 1 5Lb...
Page 81: ...38...
Page 82: ...39 Q A 16 5 30 28 P 9...
Page 84: ...41 11 E 01 41 Menu 12 10 10 12 12 11 11 11 10 41 41 HB D293Z1 V 38 10 CR2032 15 28...
